Apple pie with a kick. The pepper enhances the crust without being overpowering. The rustic shape makes this easy to prepare.
2 1⁄2 cups flour
2 tbsp. sugar
1 tsp. salt
2 tbsp. ground black pepper
8 tbsp. chilled butter, 1⁄4-in. dice
6 tbsp. chilled shortening
4-5 tbsp. iced water
4 Fuji apples, peeled, cored, cut into wedges
1⁄4 cup butter
1⁄4 cup sugar
1. In large bowl, combine flour, sugar, salt and pepper. Using pastry blender or two knives, cut in butter and shortening until mixture resembles crumbs. Drizzle in water just until dough holds together. Turn out onto lightly floured surface and knead briefly; divide into 4 disks, wrap in plastic and refrigerate at least 30 min. Roll out disks and reserve refrigerated.
2. In a skillet, sauté apples in butter and sugar until golden brown. Cool slightly.
3. To order, arrange apples in center of pastry, leaving a 3-in. border. Fold dough up and over apples, forming a rough edge.
4. Bake at 350° F until golden, about 10-15 min.